Squash and stilton veggie toad in the hole

Squash and stilton veggie toad in the hole
  • Serves icon Serves 6
  • Time icon Hands-on time 15 min, oven time 50-55 min

This vegetarian toad in the hole replaces sausages with caramelised roasted squash, before being dotted with stilton and baked until gooey and oozing.

Nutrition: per serving

Calories
484kcals
Fat
22.9g (9.3g saturated)
Protein
19g
Carbohydrates
47.9g (14.4g sugars)
Fibre
4.8g
Salt
0.9g
Calories
484kcals
Fat
22.9g (9.3g saturated)
Protein
19g
Carbohydrates
47.9g (14.4g sugars)
Fibre
4.8g
Salt
0.9g

Ingredients

  • 1 coquina or butternut squash, deseeded, cut into wedges
  • 2 small red onions, cut into chunky slices
  • 3 whole peeled garlic cloves, bashed with the flat of a knife
  • 4 rosemary springs (leaves from 2 of them finely chopped)Œæ
  • 4 tbsp olive oilŒ
  • 225g plain flour, sifted
  • Pinch baking powder
  • 4 large free-range eggs
  • 300ml whole milk
  • 2 tsp dijon mustard
  • 150g stilton, crumbled (or cheddar or a soft goat’s cheese)Œ
  • 3 tbsp redcurrant jelly

Method

  1. Heat the oven to 200ŒC/180ŒC fan/gas 6. Put the squash, onions, garlic cloves and the 2 rosemary sprigs (torn into smaller sprigs) in a roasting tin. Drizzle with 2 tbsp of the oil and roast for 30 minutes until tender and starting to caramelise.
  2. Sift the flour and baking powder into a large mixing bowl, then make a well in the centre. Crack in the eggs, then pour in the milk. Use a balloon whisk to mix to a smooth batter (you should see bubbles start to appear). Season, then whisk in the chopped rosemary and mustard.
  3. Discard the rosemary sprigs from the roast squash, then transfer to a 1.5 litre baking dish. Drizzle with the remaining 2 tbsp oil, dot the cheeseΠand redcurrant jelly over, then pour in the batter to fill the gaps. Bake for 20-25 minutes until the batter is puffed, golden and cooked through (it will pull away from the sides). Serve with a green salad or with steamed broccoli and the gravy from the classic recipe.

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